From day one, Seviche has always been about sourcing ingredients sustainably and locally, but Chef Lamas has also always had a flair for trying the unexpected in everything he does. From using ingredients you wouldn’t think of to trying unique plating approaches, Chef Lamas is always bringing new and innovative techniques to everything we do at Seviche.
One of his latest approaches? Using charcoal powder! Check out the full article from the Louisville Courier-Journal to learn how he’s executing this unique style and to catch a few recipes to take home with you!
